- Yield: 3 bao
Tempura Duck Breast Bao Buns with Orange-Hoisin Sauce, Kimchi Vegetable Marinade and Kimchi-Style Vegetables
Recipe courtesy of Brandon Wheelock, CEC, WCEC, Executive Chef, Estero (Fla.) Country Club
Ingredients
- Ingredients for the Tempura Batter:
- rice flour - 1 cup
- corn starch - 1/2 cup
- egg - 1 ea., beaten
- club soda - 2 1/2 cups
- Ingredients for the Orange-Hoisin Sauce:
- orange juice - 1 cup, fresh, high quality
- Hoisin sauce - 1 cup
- Ingredients for the Kimchi Vegetable Marinade:
- sesame oil - 2.5 oz.
- garlic - 1/2 cup, minced
- ginger - 1/4 cup, peeled and minced
- fish sauce - 2 oz.
- Mirin wine - 4 oz.
- rice wine vinegar - 6 oz.
- kimchi base - 1/2 cup (bottled)
- gochujang - 5 Tbsps.
- lime juice - 1 oz.
- honey - 3 Tbsps.
- salt - to taste
- Ingredients for the Kimchi-Style Vegetables:
- napa or green cabbage - 1 qt., julienne
- red onion - 1 qt., julienne
- seedless cucumber - 1 qt., julienne
- carrot - 1 qt., julienne
Instructions
Procedure for the Tempura Batter:
- In a mixing bowl, mix the dry ingredients.
- Whisk in the egg, then the club soda until batter is smooth.
- Keep cold.
Procedure for the Orange-Hoisin Sauce:
- In a mixing bowl, whisk ingredients together until combined.
- Keep cold.
Procedure for the Kimchi Vegetable Marinade:
- Place all ingredients in a mixing bowl and mix well.
- Keep cold.
Procedure for the Kimchi-Style Vegetables:
- Add all vegetables to a large mixing bowl.
- Dress the vegetables with the marinade.
- Toss to combine and coat evenly.
- Keep refrigerated.
- Turn the vegetables to recoat and redistribute every hour for four hours.
- Keep cold and allow to marinate ideally overnight before use.
- Toss once more before serving.
To Assemble:
- Render the skin of the duck breast until crispy and chill.
- Slice three thin slices lengthwise from the breast.
- Dip the slices of duck breast in the tempura batter and deep fry at 350°F until golden-brown.
- Place the fried duck breast inside the steamed bao buns (one slice each).
- Top with the kimchi-style vegetables then the orange-hoisin sauce.
- Garnish with fresh cilantro. Serve.
